coconut shrimp recipe

Flavor: This coconut shrimp recipe is unlike many others I’ve tried in the past. I use extra coconut because its sweet flavor perfectly balances the slightly salty shrimp. What a combo! Cool and refreshing sweet chili sauce is a dipping favorite. Texture: You’ll love the varying textures here. The shrimp are juicy and plump, and thanks to the breadcrumbs, the coconut crust stays crispy without tasting greasy—a big plus! Ease: Prep is a quick 3-step process: dunk the shrimp into the flour mixture, then into a bowl of beaten egg, and then give it a super generous coating of coconut and Panko breadcrumbs before frying. If you’ve never fried shrimp before, don’t get nervous—they cook very fast. You need enough oil to cover the bottom of your skillet and tongs are helpful for flipping.